I made the carrot pudding[@rev] but I made a few changes (despite it being in my "recipe book" -- oh well). I made the following changes: Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > posts > 2013 > 10 > 20131013_184856_whiskey-carrot-pudding.html
Whiskey Carrot Pudding
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I made the carrot pudding[@rev] but I made a few changes (despite it being in my "recipe book" -- oh well). I made the following changes:
minus 1/4 cup milk
plus 1/4 cup bourbon
12 minutes on pressure. quick (water) release.
Note for future, reduce liquid if I am going to go with shorter cook time.
I do not know if it was the shorter (12 min) pressure cook time, the whiskey, or the water-based release (or something else), but it came out very, very wet. Actually, I bet it was the release method. Steam release removes a lot of that liquid. Anyway, any benefit from the shorter pressure cook was quickly removed by the extra liquid. I had to let it simmer for a very, very long time to get to the right texture.
This time, the flavor had a bit of a fake taste. I know it is from the Splenda but I feel like it was more fake today. Also, I didn't taste the whiskey.
Things to consider for next time:
More whiskey for flavor
less liquid overall
steam-release for pressure release
(maybe) withhold some carrot until after the pressure release so there is a bit more crunch.This will require adjusting liquids too so that the fresher carrot gets some cooking
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Original WP Post ID: 6752
Original WP Pub Date: 2013-10-13_184856